DOMAINE DE BEAURENARD  -  伯荷纳庄园

 
Domaine de Beaurenard
伯荷纳庄园
 
   

 

A centuries old passion for winemaking

 

                On this land since seven generations, the Coulon family takes care of their precious vineyards since at least 1695, year of the first mention of the name Beaurenard on official documents. Present on two famous AOC, Chateauneuf-du-Pape and Rasteau, the vines are planted on 60 hectares and give to Daniel and Frederic Coulon  the raw material to make some of the most distinguished  and extraordinary wines of this area. In 2007, Robert Parker said “Domaine de Beaurenard is a consistent estate that has been making top-notch wines for as long as I have been writing about wine, which is now more than 28 years.” With 13 grapes varieties divided on plots, the Beaurenard vineyard produces since three centuries wines with the same philosophy: the perfection in each bottle.

The estate covers 32 hectares of vines in Châteauneuf-du-Pape AOC and 25 hectares in the Rasteau AOC. The vines are 45 years old on average, and their yield on Châteauneuf vineyard is 25-35 hl/ha.

在这片土地上,历经7代人的传承,从最早的1695年伯荷纳这个名字第一次被官方记载以来,库隆家族精心照料着他们珍爱的葡萄园。在两个著名的法定产区,教皇新堡和拉斯多种植有葡萄树,共60公顷,给予丹尼尔和弗雷德里克原料去酿造最高贵最无与伦比的葡萄酒。2007年,罗伯特帕克做过这样评价:从我写关于葡萄酒的评论以来,伯荷纳酒庄酿造顶尖葡萄酒始终如一,至今已超过28年。伯荷纳庄园共有13个葡萄品种,生产的葡萄酒3个世纪以来坚守着同一条酿酒哲学:保证每瓶至臻完美。

庄园在教皇新堡和拉斯多产区分别产区拥有32公顷和25公顷葡萄园,平均树龄45年,教皇新堡产区的葡萄园单位产量只有25003500升每公顷。

 

100% Handpicked and hand sorted grapes / 100%手工采摘与筛选

 

              Faithful to the old adage, “To make good wine, you need good grapes”, at Domaine de Beaurenard, harvest is entirely made by hand. This allows a first selection of the best grapes to be done in the vineyard: each picker is given two buckets and, once bunches of grapes are cut, he makes a first selection based on quality and ripeness. The finest bunches are separated from less qualitative ones, damaged or immature grapes.

The grapes, picked at optimal maturity, are taken to the vat room in small bins so that they are not squashed, which would cause oxidation and therefore affect quality.

This strict selection process, firstly in the vineyard and secondly prior to pressing, improves the overall quality of the wine - color, smell, taste and digestibility of our wine - and ensures that consistent quality is maintained despite the whims of nature.

 

谚语有云:好酒源自好葡萄,在伯荷纳庄园,所有葡萄完全由手工采摘,只筛选最好的葡萄,每个采摘工人背有两只桶,用于将质量与成熟度都完美的葡萄与其它葡萄分开装桶。

 

达到最佳成熟度的葡萄酒采摘后,采用小型的运输箱运送到发酵室,以防止葡萄被压破而氧化,影响葡萄酒的质量。

 

葡萄园筛选来的葡萄在进行压破之前还需进行第二次筛选,这样严格的筛选极大提高了酒液的品质,包括颜色、香味、口感,最大限度的降低了风土气候的影响,保持了酒液品质的稳定性和一贯性。

 

Balanced vineyards, carefully cultivated /  协调的葡萄园,精心的耕种

 

              For more than 50 years, Domaine de Beaurenard has been cultivating its vineyards in an environmentally friendly way. On an everyday basis, that means spreading manure, no residual herbicides, and careful grass cover.

Careful grass covering is essential to conserve the vineyards and the vines in the best conditions, as it prevents erosion, controls vine vigor, increases levels of organic matter in the soil, develops surface life (such as ladybirds, bees and cicadas), soil life (e.g. micro-organisms, earthworms) and forces the roots to stretch deeper to exploit the soil's resources.

 

Manual work is conducted constantly throughout the year, but there are four critical :

 * Pruning is done solely by the estate staff: each person tends to the same parcel of vines every year, and thus shapes his “protégés” like sculptures.

·         * Manual debudding of all the vines: this prevents leaf build-up around the bunches, ensures low yields, and ventilates the vine-trunks by letting natural light through!

·         * Controlling the vines' vigour with grass cover, eco-friendly manure, and, if necessary, through green harvest (removal of some grapes before they ripen to improve qualities of the other grapes).

·         * Harvesting by hand and careful selection and sorting

           

The objective in those extremely precise cultivation and monitoring techniques is to obtain the healthiest grapes – the only way to make high-quality, highly concentrated wines.

 

50年来,伯荷纳庄园一直非常注重葡萄园的环境维护,施肥,无除草剂,细致的草坪覆盖,这对保护葡萄园与葡萄树十分必要,可以防止腐烂,维持葡萄树健康,增加土壤中的有机物,繁殖土壤表面生物(例如瓢虫、蜜蜂和蝉)和土壤中生物(例如微生物,蚯蚓),促使葡萄根往更深处生长以吸取土壤中的营养。

手工维护工作全年持续不断,其中四个时期最为关键:

·        *  剪枝,仅由酒庄员工负责,每一位员工每年都照料同一簇葡萄树,就像自己的作品一样精心雕琢保护。

·        *  摘芽:所有葡萄树均需手工摘芽,防止枝条上长满过多的叶子,维持低产量,保证良好的通风和光照。

·        *  控制葡萄品质:通过覆盖草坪、无生态环境危害的肥料、有必要的话再进行绿色采摘(摘去部分尚未成熟的葡萄,以确保剩下葡萄的品质)

·        *  手工采摘和精心筛选

        这些精细的种植和高控制技术的目的是培育出最健康的葡萄——这是酿造出高品质葡萄酒的唯一途径。

 

 

Aging, legacy of Savoir- Faire / 古老,传承的技术诀窍

 

Tradition and modern tools, hand in hand / 传统与现代工具,手手相传

 

         The savoir-faire, passed from generations to generations, has been enhanced but not replaced by modern technology: temperature-controlled vats (some of them with cap-punching tools), a destemmer, a pneumatic press, and so on.

This vinification process emphasizes the core qualities of the terroir and of the various grape varieties. The grapes are fermented in a very traditional way, at length (15-31 days), using indigenous yeast (without additives) and constant control of temperatures during vinification, in order to extract good, supple tannins and a deep color. The white wines are vinified at a lower controlled temperature (20°C) to conserve the natural aromas of the grapes and soil (flowers, fruit and minerals).

In 2004, a new vat room has been created for vinification in wood, with small truncated oak vats, to further enhance the way wine is made at Beaurenard. Fermentation in oak vats allows effective cap-punching and moderate oxygenation, as well as rounding and polymerising the tannins and imparting greater richness and mellowness to the wines.

 

古老的技艺代代相传,并引入现代技术不断改进,温控大罐,去梗机,气动压力机等等。

葡萄酒酿造的流程加强了风土和葡萄品种的特质。葡萄采用传统方式与天然酵母发酵1531天,并进行持续精准温控,以提取优质、柔顺的丹宁和更深的颜色。白葡萄酒则在一个更低的温度酿造(20),以保留葡萄和土壤的原始香气(花香、果香、矿物香)。

2004年,我们新建了一个木质发酵室,配备小型开顶橡木桶,更进一步提高伯荷纳庄园的酿造水准。在橡木桶中发酵可以使酒帽的浸渍更为高效,氧化过程更为柔和,同样丹宁的柔顺和聚合过程也更加柔和,极大促进了酒的丰富性与成熟度。

 

 

From start to finish, tasting is the cornerstone of ageing... / 自始至终,品尝是熟成的基石

 

         Once vinified, the wine is put in oak barrels for a period of malolactic fermentation. This is the first stage of ageing, which continues on fine lees in oak barrels (228 liters) and foudres (30 hectoliters) and truncated oak vats (80 hectoliters) for 9-18 months. Ageing helps to clarify the wines and helps in developing their structure.

Each movement must be performed with timely precision, as we have been taught by previous generations. Topping-up, racking, fining (as necessary), regular tastings using the pipette, and the meticulous work done on the barrels all contribute to making the very most of our wines. All of these minor details ultimately make a big difference in the quality of the wine.

 

 

酒精发酵完成后,酒液装入橡木桶进行苹果酸乳酸发酵。这是第一阶段的熟成,保留酒

渣,在各种型号橡木桶中熟成9~18个月,有助于澄清酒液,提高酒的结构感。

每一个步骤的时机与操作都严格按照祖辈的传统,满注、虹吸、澄清,采用吸液管定期

品尝,在橡木桶中这一丝不苟的流程,使我们的酒到达最好的状态。

所有这些细致的步骤最终赋予了成酒极高的品质。